Apple Charlotte

Ingredients

• a small but deep pie-dish
• a thin piece of bread
• apricot jam
• some lime juice
• a good allowance of white sugar
• plenty of good butter

Method

1. 1

   Butter the pie dish and line it with buttered bread.

2. 2

   Fill with layers of apples and apricot jam, sprinkle with lime juice and sugar.

3. 3

   Cover with bread and butter, then bake until browned.

4. 4

   Serve with cold custards.

Nutrition per serving

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 267. The excerpt below is the record exactly as published.

apple charlotte (practicable also with J^Za?^^a^n5) should be made in this easy way. Butter a small but deep pie- dish or plain mould : cut a thin piece of bread (to form the top of the charlotte) the size and shape of the top of the mould, butter it on both sides, and put it into the mould ; now line the side of the mould with moderately thin strips of bread and butter, buttered on both sides : that is to say, cover both the inverted top and sides of the mould, mak- ing a case of bread and butter as it were. Within the case place layers of apples cut small, (or sliced ripe plantains) with apricot jam spread between each layer, some lime juice sprinkled over them all, and a good allowance of white sugar ; when packed, cover the bottom of the mould with slices of bread and butter, the same as that used for the top and sides, and bake till the bread browns nicely. Use plenty of good butter

Cook this with the app: pantry check, scaling, and the assistant.